Peanut Butter Cake with Peanut Butter Frosting

by Sheryl

For this Peanut butter cake, fans of peanut butter will become crazy. I’m a great fan of all peanut butter. I always asked for my mother’s home-made peanut butter cake with peanut butter frosting. It was actually her best homemade cake, and it is ideal to feed a crowd. Sometimes, when we feed more than just an immediate family, we cut our cakes into smaller pieces. A traditional cake pan can easily get a few smaller pieces. I know some make an old fashioned butter sheet. Cakes made in sheet pan are great, but a thick, moist cake with a thicker frosting layer has something to say.

This is an old, fashionable cake with a lot of flavors. The recipe I thought was very tedious and I didn’t try to make it myself. I can’t think I’ve been waiting so long to make this peanut butter cake with peanut butter frosting.


For Cake:

2 ¼ cups of all-purpose flour.
2 cups of light brown sugar.
1 cup of peanut butter.
½ cup of butter.
1 tsp of baking powder.
½ tsp of baking soda.
1 ¼ cups of milk.
2 tsp of vanilla extract.
3 eggs.

For Frosting:

½ cup of peanut butter.
2 tbsps of honey.
1 tsp of vanilla extract.
2 cups of powdered sugar.
4-5 tbsps of milk.


1. Mix the flour, sugar, peanut butter, and butter together with an electric mixer into a large bowl. Add in the baking powder, baker soda, milk, vanilla, and eggs to mix well at medium speed for 3 minutes.

2. Put the batter in a preheated oven to 350 ° C for 35 to 40 minutes, in a greased and floured 10×15 cake pan.

3. Let the pastry cool for 10 minutes prior to frosting

For the Frosting:

1. Heat in the microwave peanut butter and honey, add the remaining ingredients and beat smoothly. Sprinkle over the hot cake with 1 cup of chocolate chips.


Personally, with a cup of mini chocolate chips on top, I double the frosting. The frost is much better for the cake to taste.

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